The Eskie Update | Spring 2023
PROJECT UPDATES
Tonganoxie High School Renovation + Expansion – COMPLETED ✔️
Client: Tonganoxie USD 464
Project Size: $50 million | 125,000 SF
Project Partners: McCownGordon Construction | DLR Group | Scott Rice Office Works | KCAV | Schlagel
Features : Additions include a new 2-story learning center with modern education amenities, a new kitchen, library, and commons, as well as state-of-the art gym and fitness facilities.
The project also included relocation and renovation of district offices and high school CTE buildings.
KSU Foundation Office Park Phase III – IN PROGRESS ⛏️
Client: Kansas State University Foundation
Project Size: $26.4 million | 80,000 SF
Project Partners: McCownGordon Construction | BHC | Hoefer Welker | Scott Rice Office Works
Eskie + Associates is a proud partner of the Kansas State University Foundation, having served as their owner's representative throughout their Office Park Phase II and Kansas Department of Agriculture Laboratory projects.
Through our continued partnership, we will serve as the owner’s representative on this beautiful building designed by our friends at Hoefer Welker. We are also looking forward to working with the team at McCownGordon Construction.
The ground breaking ceremony will take place on April 6, 2023 at 10:00 a.m.
(Find out more from the Greater Manhattan Economic Partnership.)
KSU Salina Dormitory – AHEAD OF SCHEDULE ⏰
Client: Kansas State University Foundation | Kansas State University Salina
Project Size: $9.2 million | 28,000 SF
Project Partners: Hutton | Kaw Valley Engineering
In addition to the Office Park expansion, Eskie has served the foundation in the construction of the new 104-bed residence hall at the K-State Salina campus. The project was designed by Hutton and is ahead of schedule and under budget. The project is set to be completed in August, in time for Fall enrollment.
(Learn more from the Salina Post.)
INDUSTRY NEWS
With recent labor shortages affecting the construction industry, completing a project on time and on budget is becoming increasingly challenging. Construction and renovation projects have multiple moving parts already, so it is best to do all you can to manage controllable risk to ensure you have a successful project.
We wanted to invite you to check out our latest blog series "Navigating Your Next Project".
As Owner's Representatives, we are involved in every step of the process, so we've identified and addressed the gaps that often arise in construction and renovation projects. We created this series to inform future project owners of the plans they need to have in place to control risk, considering the type, size and complexity of their next project.
UPCOMING EVENTS
The THIRSTY 3RD SEASON IS HERE!
Thirsty 3rd Thursday Networking Event
Join us at our first Thirsty 3rd Thursday of 2023 for free drinks, snacks, and some friendly competition! P.S. – Prizes will be awarded 🏆
When : 05/18/23 @ 4:30 PM - 6:30 PM
Where : The Eskie Office
ESKIE TEAM SPOTLIGHT
As a family-owned business, we deeply value the quality time we get to spend at home. In this section, the Eskie team shares some of the activities we do with our families to bring a nice end to a busy day.
Basta Aglio e Olio (Pasta with Oil and Garlic)
Our very own Molly Nichols shares a family-favorite springtime recipe for Basta Aglio e Olio (Pasta with Oil and Garlic). We hope this recipe makes its way into your kitchen this season :)
Molly Nichols – Eskie + Associates
ABOUT THE RECIPE
During the Lenten season our family uses this traditional recipe often on Fridays as we abstain from meat. If you want to add meat to this meal, it’s easy and tastes delicious with shrimp or Italian sausage.
This meal pairs well with white wine, one of my favorites is Santa Margherita!
INGREDIENTS
1 lb. of spaghetti
1 head of garlic chopped
½ cup extra virgin olive oil
2 tbsp freshly chopped parsley
Pinch of red pepper flakes
Freshly grated Parmigiano-Reggiano
COOKING INSTRUCTIONS
Bring a large pot of water to a boil over high heat and add salt generously. Add pasta and cook stirring occasionally until al dente.
In a separate pan – heat on medium to medium-high heat, add the olive oil and stir in the garlic, the garlic will begin to soften and turn golden brown. This step should take 5-10 minutes. Be careful not to burn the garlic.
Drain pasta (save ½ cup of the cooking water) add pasta to the garlic and olive oil and mix well, you will add the reserved cooking water at this time to help bind and thicken the sauce.
Top with chopped parsley, Parmigiano-Reggiano and red pepper flakes to taste.
Enjoy!
Clean Plate Club!
